PEPPERED PETRALE SOLE WITH MUSHROOMS AND LAVENDER

Peppered Petrale Sole With Mushrooms and Lavender image

Provided by COOKGIRl

Categories Spring

Time 20m

Yield 4 fillets

Number Of Ingredients 12

2 cups sliced fresh mushrooms (used crimini and oyster mushrooms)
2 tablespoons butter
2 garlic cloves, peeled and minced
4 petrale sole fillets
1 -2 teaspoon dried lavender, crushed to release flavor (or try this-Lavender Rub)
cracked black pepper, to taste
1/4 teaspoon smoked paprika (I was judicious with the amount. Add more if you wish.)
lemon slice
1 medium tomatoes, chopped (I used an heirloom tomato)
2 green onions, thinly sliced or 1 tablespoon fresh chives, minced
4 sprigs of fresh lavender
salt, to taste

Steps:

In a large skillet on medium heat, sauté mushrooms and garlic in butter for 1 minute.
Place fillets over mushrooms and sprinkle with the dried lavender (or my posted Lavender Rub), cracked black pepper (omit if using rub), and smoked paprika.
Cover and cook over low-medium heat for 5-10 minutes or until fish flakes easily with a fork, adding the tomato slices the last minute of cooking. (The petrale sole cooked a total of 6 1/2 minutes. fyi).
Garnish each fillet with lemon slices, green onions (and/or chives) and a sprig of fresh lavender. Season with salt, to taste.